- 1 tablespoon butter
- 1 Onion
- 1 clove Garlic
- 1.5 tablespoons Curry powder
- 1 tablespoon grated ginger
- 3 tablespoon Plain flour
- 2 cups Water
- 2 cubes MAGGI Less Salt Chicken Stock
- 2 tablespoons MAGGI Coconut Milk Powder
- 750 g peeled shrimps
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley
Coconut Curry Shrimps
INGREDIENTS
Coconut Curry Shrimps with
Coconut Curry Shrimps with 
- 1 tablespoon butter
- 1 Onion
- 1 clove Garlic
- 1.5 tablespoons Curry powder
- 1 tablespoon grated ginger
- 3 tablespoon Plain flour
- 2 cups Water
- 2 cubes MAGGI Less Salt Chicken Stock
- 2 tablespoons MAGGI Coconut Milk Powder
- 750 g peeled shrimps
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley
NUTRITIONAL INFORMATION
Coconut Curry Shrimps with
Coconut Curry Shrimps with
- Energy 310 (Kcal)
- Protein 40 (g)
HOW TO PREPARE
Coconut Curry Shrimps with
Coconut Curry Shrimps with
1
Melt butter in a large saucepan, add onion and garlic and cook for 5 minutes until golden color.
2
Add curry powder, ginger and flour. Cook the ingredients for 1 minute with constant stirring.
3
Stir in the water until the sauce is well combined and smooth. Keep stirring until the sauce boils for 2 minutes. Stir in MAGGI Less Salt Chicken Stock cubes, MAGGI Coconut Milk and the shrimps.
4
Simmer over medium heat for 5 minutes or until the shrimps are almost cooked.
5
Stir in the lemon juice and parsley and serve with rice.
REVIEWS
Coconut Curry Shrimps with
